Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

HOMEMADE MIXED PICKLING SPICE




Source of Recipe


Internet


List of Ingredients




4 cinnamon sticks, 3" long
1 dried ginger root, 1" long
2 tsp. yellow mustard seed
2 tsp. whole allspice
1 whole red pepper, 1 1/2" long, chopped med. fine
2 tsp. whole black pepper (peppercorns)
2 tsp. whole cloves
2 tsp. dill seed
2 tsp. coriander seed
2 tsp. whole mace, crumbled fine
8 bay leaves, crumbled fine



Recipe



In a clean cloth pound the cinnamon sticks and ginger root until finely crumbled. Discard stringy portion of ginger root. Mix all ingredients together thoroughly. Store in container with tight fitting lid. Makes 2/3 cup.